Muffins: Pistachio Muffins by Becky

posted by Becky 07-08-103 9:02 PM

Pistachio Bread/Muffins

2 c. yeast mixture (approx.)
1 c. oil
4 eggs
1 small box instant pistachio pudding mix
1 c. sugar
2 c. flour
2 t. vanilla
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. chopped walnuts

Mix all liquid ingredients together in a large bowl. Add dry ingredients, one at a time, to liquid ingredients. Stir until mixed well. Pour into two well-greased loaf pans (I use 3 loaf pans so that the loaves cook more evenly).

Bake at 325 degrees for 1 hour.

Optional: Add 1 cup raisins or 1 cup chopped nuts.

Muffins: Pour into well-greased muffin pans or paper baking cups. Bake at 325 degrees until done, approximately 25 minutes.

Pistachio Pudding Muffins

4 eggs beaten
1 package Duncan Hines Butter Golden Cake Mix
1 Cup flour
1 pkg. pistachio instant pudding
1 Cup sour cream
1/4 cup water
1/4 cup oil
1/2 cup chopped pistachio nuts (opt)
1 large chocolate bar chopped into chunks (optional)

Sift flour with cake mix. Add instant pudding and mix. Add cake mixture to eggs and stir well. Next, add wet ingredients and stir well. Fold in nuts and/or chocolate chunks Pour into greased muffin cups Sprinkle sugar on top. Bake at 425 degrees for 15 minutes.

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